Go Back

Chinese Style Spicy Salt and Pepper Chicken Wings

Daniel Devereux
Spicy, salty and garlicky these classic Chinese takeaway wings are addictive!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Marinade Time 2 hours
Total Time 2 hours 55 minutes
Course Side Dish, Snack, Starter
Cuisine Asian, Chinese
Servings 4 people

Equipment

  • Baking rack and tray
  • Baking paper
  • Chopping board
  • Sharp knife
  • Metal bowls
  • Frying pan

Ingredients
  

Chicken Wing Marinade

  • 20 chicken wings drums and flats
  • ¼ cup shaoshing wine
  • 1 thumb size ginger minced
  • 4 garlic cloves minced
  • 1 tsp Chinese 5 five spice
  • 1 tsp schechuan peppercorn crushed
  • 1 tsp white pepper
  • salt
  • pepper

Flour Coating

  • ½ cup corn flour
  • ⅓ cup rice flour
  • 1 tsp celery salt;1
  • 1 tsp white pepper
  • 2 tsp schechuan peppercorn
  • 1 tsp Chinese 5 spice
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp ground ginger
  • ½ tsp cayenne pepper

Salt and Pepper Garnish

  • 4 cloves garlic finely sliced
  • 1 red serrano chilli pepper diced or rounds
  • 1 green serrano chilli pepper diced or rounds
  • 1 jalapeno rounds
  • 1 red chilli rounds
  • 1 spring onion green part only
  • ½ tsp Chinese 5 spice
  • ½ tsp schechuan peppercorn crushed
  • ¼ tsp white pepper
  • ½ tsp MSG

Instructions
 

Chicken Wing Marinade

  • Wash your chicken and dry throughly with kitchen roll. Separate the wings into drums and flats and remove the wing tip if still attached using a meat cleaver.
  • Marinate the wings in shoashing wine and other marinade ingredients. Leave to marinate overnight or for at least 2 hours
  • In a bowl combine the two flours and all the coating seasonings mix well and set aside.
  • Remove the wings from the fridge 30 minutes before cooking if you can.
  • Drain the wings from the excess marinade and coat in the flour.
  • Lay the wings on a rack sitting on a baking tray to catch the oil and fat.
  • If frying preheat sunflower oil to 180°C. Place no more than 10 wings in the pot at a time and fry for 8-10 minutes.
  • For a healthier version, bake in a pre-heated oven at 180C for 45 minutes.

Salt and Pepper Garnish

  • Heat some oil in a wok and add the chopped garlic, chilli and peppers and fry until crispy about 2-5 minutes.
  • Before removing from the heat add the spice mix and MSG and toss together with the wings until coated.

Notes

TIPS -
  • Bake your wings for a healthier version and just as much crisp. 
  • Use a rack to bake your wings so the chicken wings are elevated and can crisp up properly. 
  • Line your tray with baking paper or foil to catch the oil for less clean up!
Keyword Cheap, Chicken, Chinese, Party food, Savoury, Sides, Snacks, Spicy, Wings